"As locals recommended us, we went to this not so well located but lovely spot. The attention to the quality of the ingredients reveals a true passion from the sympathetic chef: semola doe for the pizzas, which can be garnished with aged prosciutto, smoked salmon from a local smoker, or real cèpe de Bordeaux (boletus edulis, sorry I don't know the english name) for the mushroom one... Desserts are not neglected, with artisanal sorbets or homemade whipped cream (Chantilly) for the vienese coffee. Top everything with gentle prices (pizzas from 8 to 15 e) and a laid back but very pro service. Will come back."
